FlintCreek Cattle Co. was founded by executive chef Eric Donnelly on a straightforward premise: source premium meats from well-managed small-scale farms and ranches, pastured and grass-fed, raised without added hormones or antibiotics. The name and sensibility come from the free-range cattle country of Western Montana.
The menu runs through steaks like the 12 oz prime and an aged tomahawk, alongside dishes such as wild boar gnocchi, the Moses Lake brined pork chop, lamb and marjoram sausage, venison pate, and sea bass. Sides include brussels sprouts and pommes dauphinoise, with Sea Wolf sourdough on the bread list and a banana split with peanut butter ice cream for dessert.
The space is set on two levels, with upstairs seating looking down over the open kitchen and bar. FlintCreek is part of CircleSpey Restaurant Group, which also runs a location in Kirkland.
The menu runs through steaks like the 12 oz prime and an aged tomahawk, alongside dishes such as wild boar gnocchi, the Moses Lake brined pork chop, lamb and marjoram sausage, venison pate, and sea bass. Sides include brussels sprouts and pommes dauphinoise, with Sea Wolf sourdough on the bread list and a banana split with peanut butter ice cream for dessert.
The space is set on two levels, with upstairs seating looking down over the open kitchen and bar. FlintCreek is part of CircleSpey Restaurant Group, which also runs a location in Kirkland.